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Crème Caramel

Sweet Custard Mix (Flan)
1/2 cup of sugar
2 cups of milk or cream or combination
1/8 tsp. salt
2-3 whole eggs

1/2 cup of sugar
2 Tbsp water

1. Preheat oven to 325 degrees

2. In a saucepan, cook the sugar and water on low heat until it is a dark golden brown. Pour immediately into an oven-proof 7 cup ring mold or standard custard ramekins- swirl to cover bottom. Allow to cool.

3. Add sugar and vanilla extract to the milk. Stir until the sugar has dissolved. In a bowl, beat the eggs. Whisk in the milk solution and pour into the ring mold or ramekins.
4. Prepare a water bath by filling a 2-3” deep pan that fits your ring mold and fill with 1” of hot water.
4. Bake 1 hour or until a skewer or knife inserted in the middle comes out clean. Let cool. then refrigerate.
5. To serve invert ring mold on a rimmed plate (there will be liquid syrup) fill with whipped cream and/or garnish with fresh fruit. Ramekins can be served as is without the need to turn out.